2. Bring a medium size pot of water to a boil. Wilt the spinach and dry thoroughly.

3. Melt butter in sauté pan. Add onions, garlic and cayenne and sauté lightly. Add flour to water and cook for two minutes to make a light roux. Add milk and cream in a steady stream, whisking continuously. Continue stirring until thick.

9. Guacamole

Guacamole should be rich in fresh flavors with a chunky texture. Look for the dark bumpy skinned "Haas" avocados at their peak of ripeness. Avoid mushy avocados with seeds that rattle when shaken as they are past their prime and will be less than delicious. Tomatoes are optional depending on their quality. If they are overly watery they will dilute the nutty richness of the guacamole but can always be served in slices on the side.

Ingredients:

· 3 ripe avocados, medium sized

· 1-2 jalapeños, seeded, stemmed and finely chopped

· 1/2 medium white onion, diced

· Juice of 1 lime, freshly squeezed

· 1/2 tsp. salt

· 1/2 tsp. garlic powder

· 1 medium, ripe tomato, cored and seeded, diced (optional)

Method:
1. Cut the avocados in quarters, discard the seeds and peel. Place in a mixing bowl and mash minimally with a potato masher, spoon or your fork.

2. Add diced jalapeño, onion, garlic, lime juice, salt and diced tomatoes if desired. Mix just until combined and chunks of avocado are still visible.

Serve in pottery bowl or on a plate lined with a lettuce leaf. If not served immediately, guacamole is best kept in the refrigerator with the avocado pit immersed in it and tightly covered with plastic wrap.

10. Clam Dip

Ingredients:

· 1 green pepper, diced

· 1 onion, diced

· 1 stick butter

· 1 teaspoon lemon

· Tabasco sauce to taste

· 3 cans minced clams

· 1 cup bread crumbs

· 1/2 teaspoon oregano

· 1/2 teaspoon parsley

· Shredded cheddar cheese

Method:
1. Saute green pepper, onion, butter, lemon and Tabasco.

2. In separate pan, saute minced clams with juice for 10 minutes, then combine together in 9-by-9 pan.

3. Add bread crumbs, oregano and parsley and mix.

4. Sprinkle with cheddar and bake at 350 degrees for 20 minutes.

Serve with crackers, chips, or bread.

11. Aunt Verna’s Mexican Dip

Ingredients:

· 1 pound hamburger, browned, finely crumbled

· 1 pound Velveeta

· 1 can Ro-Tel

· 1 can Manwich sauce

· 1 can refried beans

Method:
Warm on low until cheese is melted, stir thoroughly. Best with tortilla chips, ridged potato chips or bagel chips.

12. Dump Dip

Ingredients:

· 1 envelope Lipton Beefy Onion Soup Mix

· 16-ounce container of sour cream

· 1 pound of bacon, fried and crumbled

· 1 medium tomato, diced

Method:
1. Combine first three ingredients in a bowl.

2. Top with tomato. Serve chilled.

Serve with raw veggies or pieces of crusty bread that have been toasted with butter. In a pinch, Ruffles also work.

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